HOW TO SOAK BEANS
TO PREVENT GAS
One pound (or 2 cups) of dried beans, measured before
soaking, will give you about 6 cups of cooked beans.
If your recipe calls for one 15-ounce can of beans, use
1 3/4 cups of cooked, drained beans.
Spread your beans on a cookie sheet so that you
can see them well. Remove any rocks, pieces of dirt,
or split, discolored, or shriveled beans.
Use a colander to rinse the beans well under cold water.
Put the beans in a large pot. Beans double or triple in size
when soaked and cooked, so pick a pot that’s large enough.
Add 5 cups of water for every 1 cup of dried beans.
Bring the beans to a boil. Continue boiling them for 2 to 3
minutes. Remove from the heat and cover the pot.
Quick soak. Though it’s the fastest method, it won’t help
you reduce gas as much as the other two would. After the
first seven steps described above, simply let the beans soak
at room temperature for at least an hour.
Hot soak. Most chefs like this method because it consistently
gives tender cooked beans. It also reduces cooking time and
dissolves some of the gas-causing oligosaccharides. After the
first seven steps, allow the beans to soak at room temperature
for up to 4 hours. This is the longest time beans can be safely
left to soak at room temperature. After 4 hours, bacteria in the
beans or water used for soaking may multiply and produce
harmful levels of toxins.
Overnight soak. This traditional method is just as easy as the
others. Longer soaking times allow for more oligosaccharides
to dissolve into the water. They can be washed away when you
rinse the beans. After the first six steps above, allow the pot to
cool to room temperature and then place it in the fridge overnight
(or for at least 8 hours).
How to Cook Soaked Beans
One pound (2 cups) of dried beans, measured before soaking,
will give you about 6 cups of cooked beans.
If your recipe calls
for one 15-ounce can of beans, use 1 3/4 cups of cooked, drained
beans.
After you use one of the three soaking methods, follow these
steps to cook your soaked beans:
Drain the beans in a colander. Rinse the beans with cold water
and drain them again. Put the soaked beans in a pot with about
3 cups of water for every 1 cup of dried beans you started with.
Bring the beans to a boil. Turn the heat down to low and simmer
until tender. It’ll take around 1 to 2 hours, depending on the kind
of bean you use.
Check often to make sure there’s enough water to cover the beans.
Add more if needed. Stir often to keep the beans from sticking to
the bottom of the pot.
After about 45 minutes of simmering, check the beans about every
15 minutes to check if the beans are tender — take a fork and mash
a bean on the side of the pot. If it mashes easily, it’s done.
Store any beans you don’t plan on using right away in the fridge for
3 to 5 days or in the freezer for up to 6 months.
© 2022 WebMD, LLC. All rights reserved.View privacy policy
